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Ingredients
- 6 x Large eggs
- 3/4 c. castor sugar
- 1 c. self raising flour
- 1/3 c. cornflour
- 1/3 c. warm water
- 3 tsp butter, melted
- 3 c. desiccated coconut
- 4 c. icing sugar
- 1/3 c. cocoa
- 3 tsp butter
- 1/2 c. lowfat milk
Directions
- 1. Crack the Large eggs into a mixing bowl then beat the Large eggs till thick and creamy.
- 2. Gradually add in the sugar and beat well till the sugar has dissolved.
- 3. In a large bowl, mix the self raising flour with the cornflour.
- 4. Add in the butter to the warm water.
- 5. Add in the flour mix to the beaten Large eggs and stir well then add in the warm water mix. Combine very well.
- 6. Pour the batter into a 23cm. square cake tin which has been well greased.
- 7. Bake the cake at 180 c. for 35 min then turn out and cold on a wire rack.
- 8. To make the icing, mix the icing sugar and cocoa together then add in the melted butter and warm lowfat milk. Stir well till the mix is smooth.
- 9. Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut. Drain on a wire cake rack.
- * If you wish, cut the squares in half and spread with jam before dipping.
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